Clean eating cheesecakes are so simple and you can do so many flavours by adding different toppings or essences. I recently did a lemon cheesecake well this time I made a vanilla berry one. The base is the same as the lemon cheesecake or I did try something a little different and it did work out ok but I prefer the lemon cheesecake base. I used actual vanilla bean as it looks nice and fancy seeing the little dark specs in the white of the cheesecake.
Vanilla Berry Cheesecake for 2
1/2 cup of raw nuts (cashews/Almonds I used)
2 Tbspn unsweetened shredded coconut
5 pitted dates
1 Tbsp water
Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan and place in freezer
OR another variation
1/2 cup almond meal
3 Tbsp unsweetened shredded coconut
5 pitted dates
1 Tbsp coconut oil
Blitz in a food processor to combine. and press into mini springform pan
Vanilla Cheesecake Layer
1/2 cup low fat cream cheese
3 Tbsp chobani plain 0% fat greek yoghurt
2-3 Tbsp rice malt syrup
1/2 a vanilla bean (cut in half scraping the bean to get the vanilla out).
Blitz all ingredients a food processer until smooth (taste test and add more rice malt syrup if preferred). Pour ontop of base and place in freezer for 4 hours until set so when you cut it its not going to slop over the plate.
A handful of frozen or fresh mixed berries sprinkled in a mound over the vanilla cheesecake layer. Drizzle with rice malt syrup or honey if you like!
You can freeze this for up to a month but allow to defrost a little so its not rock hard and freezing cold. But you dont want it to mushy either. So about 30 minutes or leave in fridge for about an hour before serving.